Crunchy chinese noodles

1. The crunch of browned pine nuts gives this simple mixture of egg noodles, garlic and ginger a mouth-watering texture.
2. The dish is made in a matter of moments, and a finishing touch of fresh coriander makes all the difference, adding its distinctively oriental flavour.
3. Cook the egg noodles in boiling, salted water until soft - about 4-5 minutes.
4. Heat the oil in a wok and soften the ginger and garlic gently in it for 3-4 minutes, then toss in the noodles until well coated.
5. Stiri in the soy sauce and spring onions and cook for another 3-4 minutes.
6. Finally stir in the pine nuts and mix thoroughly.
7. Serve immediately, garnished with fresh coriander leaves.